Nowadays I so used to making small bread buns for the kids. For my convenience and also easy to shape. No need to think so much. Zann approved and loves these cinnamon bread.
Recipe (makes 12)
bread flour 250g
wholemeal flour 50g
maple syrup 20g
unsalted butter 50g
** the usual straight dough method.
I finally finished my soon to expire bread flour, by baking these red bean buns. I was too tired to plan what I want to bake today. So it is more like clearing my going to expire flour and ingredients in the fridge. Just some simple sweet buns with red bean fillings we all love.
(I used the same recipe for cheddar cheese bread)
Who doesn’t love bananas? We love bananas, especially the kids.
I baked this banana cake, using the steam-bake method. And the result is a super fluffy and soft cake. This recipe is a keeper!
vege oil 40g
egg yolks 4
egg whites 4
cake flour 85g ( I used the Jap cake flour)
Mash the bananas.
Microwave the oil for 1 min. Add in the sifted flour into the oil. Mix well.
Add in the milk and the egg yolks. Mix well.
Add in the mashed bananas and combine well.
Prepare the meringue. Add sugar to the egg whites and beat until soft peak.
Add 1/3 of the egg white to the yolk batter.
Add to the remaining egg white and fold well.
Pour into the 6″ round cake tin.
Steam-bake in preheated oven at 150d for 60min.
Recipe cr : Stephie’s Kitchen
Happy Mid Autumn Festival !
I didn’t bake moon cakes this year since no one requested. 😀
I am back to my kitchen to bake bread. Decided to finish off my soon to expire cheese in the fridge. The kids’ favourite.
bread flour 250g
salt 3/4 tsp
** Usual straight dough method
** Shape accordingly
** Bake in preheated oven at 180d for 20min
Now I know why castella cake in chocolate flavour is so popular in Singapore. When you add chocolate in your bakes, everything becomes different. Tomorrow is PSLE examination. I specially baked this for Zann.
A. egg yolks 5
cake flour 65g
cocoa powder 25g
fresh milk 90g ( do not use Low Fat or Skimmed Milk)
vegetable oil 50g ( heat up in microwave oven for 2mins)
B. egg white 5
C. some chocolate chip (coated with some cake flour)
some grated dark chocolate
Mix the warm oil, cocoa powder and flour well.
Add milk. Use hand whisk to mix well.
Add all the egg yolk. Combine well. Set aside the yolk mixture.
Prepare the meringue. Beat the egg white till stiff peak (sugar added in 3 batches)
Add 1/3 of the meringue to the yolk mixture.
Combine the yolk mixture to the remaining meringue.
Fill 2/3 of the batter with grated chocolate. Fill the balance cake batter.
Sprinkle some chocolate chips.
Steam-bake in preheated oven at 160d for 60mins.
(Recipe adapted from Stephie’s Kitchen – You Tube)
Baked this rainbow layer cake before I slept last night.
Recipe taken from here
I was craving for some chocolate cake on last weekend. Keep thinking until I decided to bake one layer cake for myself, added lotsa of chocolate rice.
The cake didnt last long. They were finished fast among ourselves. OK I am now so motivated to bake.
My first bake in SEPT!
I just found out that he loves to eat sweet potato with rice and porridge. So I decided to bake a simple sweet potato chiffon cake for Ian’s birthday.
After resting from baking for so long, I was so lazy to do buttercream which was my preference. So I did chantilly cream which is easier to prepare. Zann said she prefer not to eat the cream.
I think the orange sweet potato taste much better than the purple ones.